Ingredients
Scale
For the Wine Syrup:
- 1 cup cabernet sauvignon wine (use your favorite wine – I suggest something fruity like cab or red zinfandel)
- 2 tablespoons sugar
For the Milkshakes:
- The red wine syrup (reserve a couple tablespoons for garnish)
- ¼–½ cup milk (start with smaller amount and add more as needed)
- ¼ cup hot fudge sauce or chocolate syrup
- 3–4 scoops chocolate ice cream (roughly 1 heaping cup)
- 1 teaspoon vanilla bean paste or extract
- Ice, as needed
Optional Garnishes:
- Whipped cream
- Additional hot fudge sauce or chocolate syrup
- Chocolate sprinkles
- Flaky sea salt (my fave!)
- Raspberries or strawberries
Instructions
For the Wine Syrup:
- Combine the wine and sugar in a small saucepan and place over medium heat.
- Bring to a simmer and cook, gently swirling the pan every now and then, until the sugar has completely dissolved and the wine has reduced by about half.
- You want it to be thickened and syrupy (it will continue to thicken as it cools).
- Remove from the heat and allow to cool to at least room temperature (chilled is even better for the shakes).
For the Milkshakes:
- To a blender, add the red wine syrup (I save a couple tablespoons for garnishing the finished milkshakes), milk, hot fudge/chocolate syrup, ice cream, and vanilla.
- Puree until well blended, thick, and creamy. Add more milk or a handful of ice to achieve your desired consistency.
- Divide the mixture between two tall glasses and garnish as desired. I like to do another drizzle each of the hot fudge (I even pour some in the empty glasses first) and wine syrup, whipped cream, flaky sea salt, and fresh berries.
- Serve immediately.